Chicken Kheema


Packed with protein and punchy flavour, this chicken keema is your new weeknight dinner hero. It’s budget-friendly, boldly spiced, and ready to rescue your meal plan—one delicious spoonful at a time.

Cooking Info

Prep Time: 10 mins

Cook Time: 25 mins

Servings: 4

Nutrition Information

Calories: 295

Protein: 29 g

Carbs: 20 g

Fat: 11 g

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Ingredients

1 tbsp oil

1 medium onion, finely chopped

30 g garlic and ginger paste (15g each)

1 green chilli, finely chopped (optional)

1 1/2 tbsp curry powder (use mild, medium or hot to taste)

500g lean chicken mince

20g tomato purée

400g chopped tomatoes

250ml chicken stock, made with 1 stock cube

15g cornflour

20g mango chutney

Splash of Worcester sauce

Large handful of fresh coriander, leaves and stalks, chopped

100g frozen peas (optional)

Method

  1. Heat the oil in a wok over medium to high heat. Add the chopped onion and cook for around 5 minutes until soft and golden.
  2. Stir in the garlic and ginger paste and green chilli (if using). Cook for 1–2 minutes until fragrant.
  3. Add curry powder, stir well and cook for 1 minute.
  4. Add the chicken mince, breaking it up with a spoon. Cook for 5–7 minutes until browned and evenly mixed with the spices.
  5. Add in the chopped tomatoes, stock, cornflour, mango chutney, Worcester sauce and coriander. Season with salt and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally.
  6. Stir in the frozen peas for the last 5 minutes. Once the keema is thick and fragrant, finish with fresh coriander and a squeeze of lemon or lime juice if you like.